This Steak with Bourbon Garlic Cream Sauce is a decadent and flavorful dish that combines the savory richness of ribeye steak with a luscious, creamy bourbon-infused sauce. Perfect for a special occasion or an indulgent dinner, this recipe elevates a classic steak with a sophisticated twist. The bourbon adds a unique depth of flavor, while the garlic and cream create a velvety sauce that complements the steak beautifully.
Ingredients
- 2 ribeye steaks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup bourbon
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Directions
- Season both sides of the ribeye steaks with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Carefully add the bourbon to the skillet, scraping up any browned bits from the bottom. Let it cook down for about 2 minutes.
- Stir in the heavy cream, Dijon mustard, and butter, and cook for an additional 3-4 minutes until the sauce thickens.
- Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and smooth.
- Pour the bourbon garlic cream sauce over the rested steaks. Garnish with fresh parsley and serve immediately.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2 servings (1 steak with sauce per serving)
- Calories: Approximately 600 kcal per serving
Variations
- Steak Cuts: You can use other cuts of steak such as New York strip or filet mignon for a different texture.
- Non-Alcoholic Option: Substitute the bourbon with beef broth and a splash of vanilla extract for a similar depth of flavor without the alcohol.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some extra heat.
- Herb Additions: Incorporate fresh herbs like thyme or rosemary into the sauce for additional flavor complexity.
Storage and Reheating
- Storage: Store any leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Freezing: This dish is best enjoyed fresh, but you can freeze the sauce for up to 1 month. Reheat the sauce on the stove over low heat, adding a bit of cream if needed.
- Reheating: Reheat the steak and sauce gently to avoid overcooking. For the steak, use a skillet over low heat or the oven at 250°F (120°C). Reheat the sauce in a pan over low heat, stirring frequently.
FAQs
- Can I use a different type of alcohol for the sauce?
Yes, you can use whiskey or cognac as an alternative to bourbon for a different flavor profile. - What can I serve with this steak?
This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad. - Can I make the sauce ahead of time?
The sauce can be made ahead and reheated, but it’s best to prepare it fresh to maintain its creamy texture. - How can I adjust the sauce thickness?
If the sauce is too thick, whisk in a bit more cream. If it’s too thin, let it simmer for a few extra minutes to reduce further. - What’s the best way to cook the steak if I don’t have a skillet?
You can also grill the steak or cook it in the oven. Just make sure to adjust the cooking time based on the method used. - Can I use light cream instead of heavy cream?
Light cream can be used, but the sauce may not be as rich and thick as with heavy cream. - What if I don’t like Dijon mustard?
You can substitute with yellow mustard or omit it entirely, though it adds a nice tang to the sauce. - How long should I let the steak rest after cooking?
Let the steak rest for about 5 minutes before slicing to ensure it stays juicy. - Can I make this dish without garlic?
While garlic adds a key flavor to the sauce, you can omit it if preferred or substitute with garlic powder. - Is there a way to make this dish more low-calorie?
You can use leaner cuts of steak and reduce the amount of cream by using half-and-half. You can also reduce the amount of cheese.
Conclusion
This Steak with Bourbon Garlic Cream Sauce is a luxurious and flavorful dish that’s perfect for special dinners or when you want to impress with a sophisticated meal. The combination of a perfectly cooked ribeye steak and a rich, creamy bourbon sauce creates a dining experience that is both indulgent and memorable. Serve with your favorite sides, and enjoy a meal that blends richness and flavor beautifully.
PrintSteak with Bourbon Garlic Cream Sauce
- Total Time: 25 minutes
Description
Experience the ultimate indulgence with this Steak with Bourbon Garlic Cream Sauce. Tender ribeye steaks are seared to perfection and topped with a rich, creamy sauce infused with bourbon and garlic. The addition of Parmesan cheese adds a savory depth to the sauce, making this dish a luxurious treat for any special occasion. Serve with roasted vegetables or mashed potatoes for a complete and decadent meal.
Ingredients
- 2 ribeye steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup bourbon
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
- Season both sides of the ribeye steaks with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the skillet and let them rest.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Carefully add bourbon to the skillet, scraping up any browned bits from the bottom. Let it cook down for about 2 minutes.
- Stir in heavy cream, Dijon mustard, and butter, and cook for an additional 3-4 minutes until the sauce thickens.
- Remove the skillet from the heat and stir in grated Parmesan cheese until melted and smooth.
- Pour the bourbon garlic cream sauce over the rested steaks. Garnish with fresh parsley and serve immediately.
Notes
This dish is ideal for a special dinner and pairs well with roasted vegetables or mashed potatoes. For a less intense bourbon flavor, allow the bourbon to cook down for a longer period before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes